Instant Pot Mac and Cheese with Cream Cheese
Ingredients
The pasta and broth
-
3
cups
broth
-
16
ounces
elbow noodles
-
1
teaspoon
sea salt
-
1
teaspoon
ground mustard
-
½
teaspoon
freshly ground black pepper
The creamy ingredients
-
1 ½
cups
whole milk
-
8
ounces
cream cheese
-
2
cups
shredded cheddar cheese
-
1
cup
shredded parmesan cheese
Instructions
- Pour the broth into the Instant Pot.
- Add the pasta, salt, mustard, and black pepper.
- Close the lid and set to Manual, High Pressure for 4 minutes.
- After cooking, quickly release the pressure and open the pot.
- Stir in the milk.
- Add the cream cheese and stir until fully incorporated.
- Add the cheddar and parmesan cheese and stir again.
- Put the lid back on and let it sit for about 5 minutes.
- Stir well to fully incorporate all ingredients.
- Optionally, add more cheese on top and melt it using the lid or air crisp lid.
Nutrition Facts (estimated)
Servings
8
Calories
507
Total fat
25g
Total carbohydrates
48g
Total protein
22g
Sodium
1138mg
Cholesterol
71mg
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